Monday, May 9, 2011

Cookbook Giveaway

I bring you a wonderful cookbook giveaway this week - Ancient Grains for Modern Meals.Loyal readers of this site know that I'm continuously experimenting with new ingredients in the kitchen. One of my latest ventures has been trying new recipes using different types of flour. From spelt, to whole wheat, to kamut - it's really changed the way I bake and has brought a myriad of textures to my baked goods.

When I was approached by Maria Speck about her Ancient Grain for Modern Meals cookbook, I knew this book would be right up my alley. It's full of wholesome and delicious recipes using whole grains and quick-cooking grains with fresh Mediterranean flavours. It will help you experiment with ingredients such as spelt, quinoa, farro and barley as well as polenta, buckwheat and millet. There are a lot of useful tips to master the art of cooking with grains and dozens of mouth-watering recipes to try. Some of the top ones on my list are Parmesan Polenta with Rosemary Oil Drizzle, Buckwheat-Feta Burgers with Tangy Parsely Sauce and Spelt Crust Pizza with Fennel, Prosciutto and Apples.

To win a copy of the book, leave a comment on this post or write a comment on Chocolate Shaving's facebook page. You can write a comment on both and your name will be entered in the contest twice. Just let me know what your experience cooking with grains is. The contest ends on May 19th, at midnight. The winner will be drawn at random and you must be a Canadian or American resident to enter. Good luck and I look forward to hearing from you!

Cooking with a variety of grains is so FUN! I love the different flavors and textures each brings to a dish. I made a cake yesterday with spelt and kamut flours... so nice. I also love me some buckwheat pancakes. A few days ago I cooked up a batch of barley and millet risotto. Yum! I've had my eye on this little book... It looks like a great place for more inspiration on whole grains! :)

Honestly, the current economy has influenced many of my food choices and changes. I started using quinoa and wheat berries. I cook them as directed (in water or chicken broth), then mix with cooked long grain rice and black beans. Throw in some of Costco's mango-peach salsa for dinner -- it's wonderfully healthy, satisfying, and (wait) meatless!

I love cooking with quinoa and barley, but I have less experience with farro and spelt berries. Once I tried quinoa though, I decided I could never go back to plain old rice or pasta. Whole grains are amazing, and this book looks so helpful in learning how to cook more with these unique grains.

I used to be scared of trying new grains for some reason, but lately I've tried cooking wheat berries and have fallen in love with quinoa - I find that it always turns out better than rice! I'm looking forward to trying other grains as well.

I've been reading a book called Grain Mills and Flour in Classical Antiquity, and the most frustrating thing about this (fascinating) text is the lack of recipes! I have no idea how to cook farro, but the more I read about it the more intrigued I am.

I was just searching Amazon last night looking for a cookbook that would help me learn more about grains. I LOVE cooking with whole grains and have become a farro addict in the last few months. It has kicked oatmeal out of my morning bowl! It is great cooked low in a mini crockpot overnight with dried fruit and nuts, but I really want to find more ways to use grains in savory recipes. Hope I wine!

My experience with grain is preparing all sorts of beautiful rice puddings with sour jellies and oatmeal with cinnamon for breakfast. Everyone loves these traditional dishes, but I think I should try a new twist on them.

I'm the author of this book, and I'm truly moved by your enthusiasm for whole grains. I so hope to bring them back to our table for what they are: delicious, full of amazing textures, flavors and colors. Wish you could all win a copy of my book. If you ever have any questions about grains, drop by at my Facebook fan page Ancient Grains for Modern Meals and just ASK!

I have been cooking with whole grains for decades, before it was trendy to do so; it happens to be the way Lebanese folks cook; we make a wheat berry pudding for new year and distribute it to everyone for good luck; we cook with bulgur and freekeh (roasted green wheat) on a weekly basis, it is our culinary heritage; I am interested in Maria's book because she is exploring other grains that I am not as familiar with and judging by some recipes I have seen from her book, her taste is impeccable. So I would LOVE to win this book of hers!

this book is on my to read list and i would love to be lucky enough to win!

grains have become a staple in my kitchen. during cold winter months, i like to cook up a pot of quinoa with either millet or buckwheat, so that i have a nice mixed grain cereal that i can warm up each morning. i then add ground ginger, berries, and a little maple syrup. it is my breakfast of champions when the weather is cold.

I cannot wait to get a copy of "Ancient Grains for Modern Meals......because, both my husband and I love whole grain breads and as side dishes with our daily meals. Eating more grains will also keep my weight down...and eventually I want to look like Maria Speck, the author of this book......her diet is perfect for a fabulous and healthy body.